Salad rolls

These Vietnamese-inspired salad rolls are the perfect interactive summer meal. The entire family can help with filling and rolling the wrappers. Filling ingredients are just a suggestion, so get creative with your favourite Asian flavours. Share your ideas with us in the comments.

Ingredients

• 12 large rice paper wrappers
• 1 large carrot, julienned
• Half a cucumber, peeled, seeded and julienned
• 1 ½ cups iceberg lettuce, shredded
• Half a large sweet red pepper, julienned
• 6 oz rice noodles
• 24 large prawns, cooked, deveined and sliced in half

Optional filling ideas

• Mango
• Shredded chicken
• Green onion
• Cilantro
• Mint leaves

Dipping sauce

• 1 cup natural, unsweetened smooth peanut butter
• ¼ cup low sodium soy sauce
• 2 limes, juices
• Zest of one lime
• 2 tbsp sweet chili sauce (can adjust to taste)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar

Instructions

1. In a food processor or blender, place all of the dipping sauce ingredients. Blend until combined. If needed, adjust consistency with hot water.
2. Place noodles in a large bowl. Cover completely with boiling water and soak for about 10 minutes. Drain and set aside.
3. Set up the wrapping stations. Fill a shallow pan or pie plate with hot water. Beside the pan, cover a cutting board with a tea towel. Assemble ingredients.
4. One at a time, place wrappers into the water until soften, about a minute. Remove from pan, place on towel and pat dry.
5. Along the bottom third of the wrapper, place four slices of prawn, a small bundle of noodles and the remainder of ingredients. Order and quantity isn’t important, as everyone can customize their filling.
6. Fold sides over and tightly roll up. Repeat with remaining wrappers.
7. Serve immediately with dipping sauce.
8. If made ahead, cover rolls with a damp towel and wrap tightly in plastic wrap.
9. Makes 6 full or 24 appetizer-sized servings